To make the pastry, sift the flour and salt into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Sprinkle with 1 1/2–2 tablespoons of cold water. Using a round-bladed knife, stir to bind the mixture together. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and leave to chill in the refrigerator for 20 minutes before using.
Put a baking tray in the oven and preheat the oven to 190 degrees C. Roll out the pastry on a lightly floured work surface and use to line a 24cm loose-based, fluted tart tin. Prick the base all over with a fork, then chill for a further 10 minutes. Line the pastry case with baking paper and baking beads or uncooked rice and bake on the hot tray for 10 minutes until the pastry is set and pale golden. Remove the paper and beads or rice, then bake for a further 5 minutes.
To make the filling, cream together the butter and sugar in a bowl using a wooden spoon. Beat in the egg yolks, followed by the flour and almond meal. Spread the almond mixture over the base of the tart. Lay the pear pieces over the filling, gently pressing them down. Bake for 25 minutes until golden and firm. Leave to cool slightly before removing from the tin. Cool completely on a wire rack before serving.
Possibly the most frustrating recipe I've ever made. The pastry was dry and tasteless and cracked while cooking, the almond part didn't spread and broke the base further. Nevertheless I endured to try and come up with something edible after wasting my money on a recipe that wants to fight me all the way.
This is not my first time making pastry but certainly the worst!! - 21 Mar 2016